Eggplant Parmesan

A classic Italian dish that features layers of crispy eggplant, rich tomato sauce, and melted cheese, perfect for family dinners and special occasions.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

Main ingredients

3 large eggplants, sliced into 1cm thick rounds These will become the star of our dish; their meaty texture absorbs flavors beautifully.
150 g mozzarella Creamy and stretchy, this cheese will melt perfectly.
100 g Parmesan cheese, grated Using a vegetarian alternative if preferred.
1 large red onion, finely chopped A sweet aromatic base.
4 cloves garlic, finely chopped Essential for bold flavor.
250 g mushrooms, sliced Using portobellini or cremini.
800 g chopped tomatoes Adds rich, tangy sweetness.
1 tablespoon tomato paste Intensifies the tomato flavor.
1 teaspoon fresh thyme leaves Complements the ingredients.
1 teaspoon fresh rosemary, finely chopped Adds lovely depth.
1 tablespoon fresh basil, finely chopped Finishes the dish with a fresh note.
to taste Salt & pepper Essential for seasoning.

Method

Preparation

Brush the eggplant slices with olive oil and grill on a medium-high heat for 1-2 minutes per side until grill marks develop. Set aside to cool.
Preheat your oven to 200°C (400°F).

Making the Sauce

In a saucepan, heat a splash of oil and sauté the finely chopped onion until soft and translucent for about 5 minutes.
Add the garlic and sliced mushrooms along with the fresh herbs, frying until the mushrooms are golden brown.
Add the chopped tomatoes and tomato paste to the pan, season with salt and pepper, and let simmer for about 10 minutes.

Assembly and Baking

Layer the grilled eggplant with the sauce and mozzarella cheese in an oven-proof dish. Reserve some mozzarella for the topping.
Bake in the preheated oven for 15-20 minutes, or until bubbling and golden on top.

Serving

Let the dish cool for about 5 minutes before serving with a fresh salad or crusty bread.

Notes

Salting the eggplant before grilling can help reduce moisture and bitterness. This dish keeps well in the refrigerator for up to three days and can be frozen for up to three months.